Ravioli with Snap Peas & Mushrooms Recipe
Ravioli with Snap Peas & Mushrooms Recipe photo by Taste of Home

Ravioli with Snap Peas & Mushrooms Recipe

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Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli
  • 1 pound fresh sugar snap peas, trimmed
  • 1 tablespoon butter
  • 1/2 pound sliced fresh mushrooms
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fat-free evaporated milk
  • 8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon white pepper
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup hazelnuts, coarsely chopped and toasted

Nutritional Facts

1 cup equals 347 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 470 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable 1 fat.

Directions

  1. In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.
  2. Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.
  3. Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Ravioli with Snap Peas & Mushrooms in Healthy Cooking April/May 2011, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Ravioli with Snap Peas & Mushrooms

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (0)
2 Star
 (3)
1 Star
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MY REVIEW
Reviewed Apr. 2, 2016

"Very good and definitely would make it again. My husband and I thought the lemon pepper was not our choice. So next time will not add it, otherwise delicious."

MY REVIEW
Reviewed Apr. 2, 2016

"I made this--my husband and I both really liked it. Beautiful presentation. We thought it had great flavor. I halved the recipe."

MY REVIEW
Reviewed Mar. 31, 2016

"I LOVE sauted mushrooms! If you must critize ..... Be a good little person and keep it to yourself."

MY REVIEW
Reviewed Jun. 28, 2015

"The taste is there if you add a little salt and Parmasan cheese to the sauce. The sauce separates, making it watery because of the lemon rind. You have to balance the taste the rind gives the dish with whether or not you can deal with the watery result."

MY REVIEW
Reviewed Apr. 18, 2014

"We love the raviolis with the snap peas and mushrooms, my entire family love it, I will do it again!"

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